Step 1

Prepare sous vide water bath to 170 degrees. Place chicken breasts into separate sous-vide bags. In a small bowl, whisk together the salt, garlic powder, onion powder, dried basil, dried oregano, pepper, olive oil, and balsamic vinegar until combined. Pour half of the marinade into each bag. Gently massage marinade into chicken until coated. Add three basil leaves into each bag.

Step 2

Vacuum seal the bags separately. Place bags into the hot water bath for 2 hours.

Step 3

When the chicken is finished cooking, take them out of the water bath with tongs, set aside and make the topping. Place the tomatoes, olive oil, salt, pepper, garlic, basil, and mozzarella into a small bowl and stir to combine.

Step 4

Cut open bags and place chicken on serving plates. Top each with half of the tomato mixture. Drizzle balsamic vinegar over top to your liking. Serve,